Risotto with green asparagus and orange

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Risotto with green asparagus and orange

Risotto with green asparagus and orange

Number of people

300 g arborio rice

1 jar of green asparagus

10 cl white wine

90 cl vegetable stock

4 tablespoons orange juice

Lemon Lemon

150 g butter

Parmesan cheese




Preparation: 15 min
Cooking time: 30 min
Step 1
Brown the chopped onion in a casserole dish in 30 g of butter.
Step 2
Add rice, stir until the grains become translucent.
Step 3
Pour in the wine, then a little broth.
Step 4
When the rice has absorbed the broth, add the rest in three or four times. Allow about 25 minutes of cooking time.
Step 5
Add 30 g of butter and 50 g of parmesan cheese to the risotto, then add the drained asparagus. Keep warm.
Step 6
Bring the orange juice to a boil, season with pepper.
Step 7
Remove from heat and stir in the remaining butter per piece, then add the juice of the half lemon.
Step 8
Pour the orange sauce over the risotto, sprinkle with basil and parmesan cheese shavings. Serve.
I add my grain of salt

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